Name: Ragù Meat Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 20 serving(s)
Ingredients: 3 onions, coarsely chopped; 3 carrots, peeled and cut into chunks; 3 stalks celery, cut into pieces; 1/2 head garlic, peeled and finely chopped; 3/4 cup (180 ml) olive oil, approximately; A can or a tube 5 1/2 oz (156 ml) tomato paste; 3 lbs (1.35 kg) ground meat of your choice (beef, pork, veal, sausage), approximately; 1 bottle 3 cups (750 ml) Italian red wine; Herbs of your choice (bay leaf, thyme, sage, rosemary)

Note from Ricardo

A typical recipe brought from Italy by Catherine Desforges, Helene’s cousin, who also brought her husband back from Chianti, Chief David Zaccardi.

This recipe is great as is, but you can also change it by adding crushed red pepper flakes, sautéed mushrooms, parmesan cheese, etc..

You can replace half the bottle of wine by the same amount of beef broth.

In Italian, the vegetable mixture is called soffritto.

Ragù Meat Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note